Cauliflower is big right now.
Obviously, I haven’t exactly jumped on the cauliflower bandwagon. Cauliflower just doesn’t excite me in the way that say… scallops, or chocolate chip cookies, or red Thai curry excites me…
But MY cauliflower is pretty darn good (…not biased at all…)
Here’s a list of reasons why you will like my cauliflower too:
- It’s so super easy.
- The prep-work is quick and you can multitask (i.e. Netflix) while you wait for the roasting part to happen.
- Thoughts after your first bite: Wow! I’m gonna eat the whole dang pan. This is really freakin’ good. Why don’t I make cauliflower more often?
- It’s healthy. So if you DO eat the whole pan, your hips will survive.
- Horseradish sauce. Let me say that again: horseradish sauce 🙂 🙂
In full disclosure though: The cauliflower really is delicious. It’s warm and homey. When the cauliflower caramelizes like that, it becomes ever-so-slightly sweet, and with the woody flavor of the thyme — it conjures visions of sitting by a fireplace at a 5-star spa, wrapped in a warm bathrobe… I don’t know why…? That’s a weird image to get when eating cauliflower, I know. But whatev. It’s a happy image. Cauliflower = happy. That’s the takeaway here!
Then you add the horseradish sauce. Talk about taking it to another level! I
like <3 <3 horseradish. And sour cream — which we all know from this post in which I harp on all the sour-cream covered parts of my heart.
With the horseradish sauce, you take the cauliflower from the fireplace to the dance floor where there’s an electronic-funk guitarist with a mohawk and you’re wearing neon green spiked heels and a geometric mini-dress and feeling FAB because you just ate some healthy cauliflower.
Do you get that image too? Or… just me?
Thyme-Roasted Cauliflower with Horseradish Sauce
For the cauliflower
- 1 head cauliflower sliced into 1/3-inch "steaks"
- 1 medium onion sliced
- 2 tablespoons olive oil
- 4 whole garlic cloves
- 4 sprigs thyme or more as desired
- Sea salt and freshly ground black pepper
For the sauce
- 1 cup light sour cream
- 1/4 cup prepared horseradish
- 2 tablespoons fresh lemon juice
Preheat oven to 425°. Toss cauliflower and onion with olive oil, garlic, and thyme. Season with sea salt and freshly ground black pepper.
Lay flat on a large, rimmed baking sheet and roast, tossing occasionally, until the cauliflower is tender, about 40 minutes.
For the sauce: Stir together the sour cream, horseradish, and lemon juice until well-combined. Drizzle over the finished cauliflower or use as a dip.